{"id":173918,"date":"2025-01-24T23:05:30","date_gmt":"2025-01-24T22:05:30","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=173918"},"modified":"2025-01-24T23:05:30","modified_gmt":"2025-01-24T22:05:30","slug":"adam-byatt-cured-sea-bass-with-purple-sprouting-broccoli-hazelnut-pesto-and-bagna-cauda-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/173918\/adam-byatt-cured-sea-bass-with-purple-sprouting-broccoli-hazelnut-pesto-and-bagna-cauda-recipe-on-saturday-kitchen\/","title":{"rendered":"Adam Byatt cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda recipe on Saturday Kitchen"},"content":{"rendered":"<p>Adam Byatt served up tasty cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda on Saturday Kitchen.<\/p>\n<p>The ingredients for the hazelnut pesto are: olive oil, to cover, 1kg Piedmont hazelnuts and pinch salt.<\/p>\n<p>For the bagna cauda: 500g whole milk, 50g garlic cloves, chopped, 250g anchovies, 5 free-range egg yolks, 40g Dijon mustard, 700ml vegetable oil, 100ml olive oil, 120ml warm water, 1 tsp sea salt and 2 lemons, juice only.<\/p>\n<p>For the sea bass: 250g sea bass loin, sliced, 2 blood oranges, segmented and juice squeezed, segments to garnish, salt and freshly ground black pepper, 1 red chilli, seeds removed and finely sliced, to garnish, edible marigold leaves, to garnishedible marigold leaves, to garnish.<\/p>\n<p>For the sousing liquor: 100g white wine vinegar and 50g caster sugar.<\/p>\n<p>For the purple sprouting broccoli: 1kg purple sprouting broccoli, outer leaves removed, 2 tbsp olive oil, for grilling and pinch salt.<\/p>\n<p>To serve: 20g freshly grated Parmesan and 1 smoked anchovy.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- food and drink --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:300px;height:250px\"\n     data-ad-client=\"ca-pub-0466605792016836\"\n     data-ad-slot=\"3648486817\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/06\/fish-recipes.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/06\/fish-recipes.png\" alt=\"\" width=\"200\" height=\"269\" class=\"alignnone size-full wp-image-162421\" \/><\/a><\/p>\n<p>See more fish recipes in the book titled:  <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/Heart-Healthy-Fish-Recipes-Cooking-Low-Cholesterol\/dp\/B0C47Q9K29\/ref=sr_1_5?crid=2XWLUT1M7W4UF&amp;keywords=fish+recipes&amp;qid=1685992742&amp;sprefix=%252Caps%252C117&amp;sr=8-5&#038;_encoding=UTF8&#038;tag=thetalentzone-21&#038;linkCode=ur2&#038;linkId=82254ac21291005a60e0f8db09053504&#038;camp=1634&#038;creative=6738\">Heart-Healthy Fish Recipes<\/a> available from <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/Heart-Healthy-Fish-Recipes-Cooking-Low-Cholesterol\/dp\/B0C47Q9K29\/ref=sr_1_5?crid=2XWLUT1M7W4UF&amp;keywords=fish+recipes&amp;qid=1685992742&amp;sprefix=%252Caps%252C117&amp;sr=8-5&#038;_encoding=UTF8&#038;tag=thetalentzone-21&#038;linkCode=ur2&#038;linkId=82254ac21291005a60e0f8db09053504&#038;camp=1634&#038;creative=6738\">Amazon<\/a> now.<\/p>\n","protected":false},"excerpt":{"rendered":"Adam Byatt served up tasty cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda on Saturday Kitchen. The ingredients for \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/173918\/adam-byatt-cured-sea-bass-with-purple-sprouting-broccoli-hazelnut-pesto-and-bagna-cauda-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-173918","post","type-post","status-publish","format-standard","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/173918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=173918"}],"version-history":[{"count":2,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/173918\/revisions"}],"predecessor-version":[{"id":173920,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/173918\/revisions\/173920"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=173918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=173918"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=173918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}